The Best White Cake Recipe {Ever}

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you’ll love.

White Cake Recipe | ©addapinch.com

Okay, you asked for it. I’ve gotten so many emails and comments asking for “The Best White Cake Recipe” since I posted my The Best Chocolate Cake Recipe {Ever} a while back. Believe me, I wasn’t ignoring you.

You see, I had my Grandmother’s recipe for a Vanilla Cake and I had the recipe for my Butter Cake, so, I started working on trying to take the best of those two recipes while making the cake decidedly white and perfect for birthdays, anniversaries, and yep, even weddings, if you’d like.

My son declared this white cake recipe as “perfect” while Bart said, “Now, that’s cake.”

Umm, from him, that’s a good thing. I think.

My brother-in-law called me to tell me that this was to be his birthday cake every single year until the year he dies. We had a good laugh at that one, but I have to remember each June to make sure not to make him another version of cake on his birthday from this point forward. That’s pressure, because the older I get, the less I seem to remember. Heh.

My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.

While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mind you) that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white.

Make sense?

White Cake Recipe | ©addapinch.com

 

I used my Fluffy White Buttercream frosting, which I doubled, when I frosted the cake, but you can really use whatever frosting is your favorite on this cake. Strawberry Buttercream Frosting, Cream Cheese Frosting, Espresso Chocolate Buttercream Frosting? Any would be fabulous!

So, the next time you need a white cake recipe, give this one a try. I think you’ll love it!

Here’s my White Cake Recipe. My family calls it the best. Ever.

Yield: 12

The Best White Cake Recipe {ever}

Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.
4.41 from 633 votes
Did you make this recipe?

Ingredients

  • 1 cup (2 sticks) butter softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.

Notes

Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.

All images and text © Robyn Stone for Add a Pinch

 

Here’s to good cake! Love ya bunches!
Robyn xo

I thought I would copy this comment from The Pastry Life, comment #1062 to this area of the post as it might be helpful to you.

“Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do the funny things that they do. Let me start of by saying this cake is delicious, moist and fluffy! This is thanks to the seemingly large amount of sugar and fats, so do not reduce the amounts or make substitutions! If you’re that concerned about the healthiness of this cake, you should probably just avoid it.

This cake does not rise much, but that does not negatively affect its fluffiness. I followed the directions exactly, except for one very important step which I believe is why my cake is so fluffy inside and did not sink. Cream your butter, shortening and sugar altogether until very white and fluffy (about 4 minutes). After that, follow the instructions to a T. If you overbeat after adding the eggs, they will produce a tougher cake. Take extra care while rotating pans as to not deflate the cakes, and resist the urge to open your oven door to peek except when you need to rotate.

This cake does form a bit of a crust on top from the high egg and sugar content, which makes it more difficult to tell when it is done. Your best hint is your nose. If you can smell cake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to see if it’s done (you’re gonna cover it with frosting anyway). Don’t trust the toothpick-test!

Sorry for writing a novel, I just know how hard it is to make a great white cake and this recipe is probably the best I’ve had yet, so it made me sad to see how many people were disappointed by it due to their lack of pastry knowledge and proper method.”

 

2,824 comments on “The Best White Cake Recipe {Ever}”

  1. Would it be possible to transfer this recipient into weights as I don’t know what Cups / Sticks of butter weigh so to get this in grams would be fantastic

  2. Made this cake for my mother-in-law’s 65th birthday (unlike myself, she is a professional baker) and she loved it!

    • I’m sure that was a wonderful feeling to get praise from your mother-in-law, Michelle! I hope she has a special birthday and I’m so happy you all enjoyed the cake! It’s one of our favorites! xo

  3. Im planning to make this as a birthday cake! is it necessary to have the buttermilk? Are there any substitutes?

  4. Hi, I was wondering if this recipe would work in one 8×3 pan? Also, does the cake itself freeze well?

    • Hi Miya,
      I don’t think the recipe will all fit in that size pan. The recipe is for three, 9 inch cake pans. You can always use the extra batter for cupcakes if you wish.
      To freeze, Wrap the completely cooled cake in freezer wrap really well and place in airtight container. Let thaw overnight in fridge and frost as directed in recipe.
      Thanks!

  5. I don’t have any shortening. Can I just use an extra stick of butter?

  6. This recipe is exactly what I was hoping to find in my search. I would like to make this as a sheetcake. I found a recipe for an Oreo sheet cake qusing a white cake mix and think this would be so much better. If I would have to adjust ingredient amounts to accommodate a sheet cake, that’s no problem. Thanks for your time to develop this recipe.

  7. I’m so disappointed with myself. I just baked this cake and it failed. Maybe I beat the butter, shortening and sugar too much?? That’s the only thing I spent a lot of time on…trying to make it fluffy so the cake would rise properly (as suggested in your notes). The batter was very airy when I poured it into the pans so that immediately gave me fear. After baking for 30 minutes, the center was WET…as if it hadn’t baked much at all. I let it bake an additional 12 minutes, still very wet. They’re still in the oven…at this point I know it’s going to be a failure. Do you think overbeating the butter, shortening, and sugar could have caused this? I don’t think I overbeat the flour and egg add-ins.

    • Hi Kenya,
      I’m sorry your cake didn’t turn out. I have never had this situation happen. I am not sure why the cake layers would still be wet…beating butter sugar and shortening shouldn’t have caused it. I have shared some pastry chef comments in my blog post near the recipe – there might be something helpful there or in my blog post…I hope this helps. Thanks so much!

  8. Going to make this cake

  9. Hi. Can we use butter instead of shortening as shortening isn’t easily available here? How will that affect the cake?

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